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Kebbeh Arnabieh


Kebbe Arnabieh is one of Beirut’s renowned recipes, usually prepared in winter, during the Bousfeir season. Nonetheless, this recipe contains a “cocktail” of citrus juices enriching its taste. It consists of hollow kebbe balls boiled in a tahini sauce, and can be served with rice on the side.

Total Servings: 4


500g Tahini

3 cups of orange juice

1 cup of afandeh juice (mandarin)

1 cup of Bousfeir juice (Seville orange)

1 cup of lemon juice

2 cups of water

2 medium onions chopped in julienne

1 cup of chickpeas, soaked overnight

2 Tbsp. of vegetable oil to fry the onions

Salt and white pepper to taste

Hollow Kebbeh balls (frozen or freshly prepared)

Preparation Steps:

  1. Boil the chickpeas for 30 mns, drain and put aside
  2. In a large pan, stir fry the onions with vegetable oil
  3. Once the onions turn gold, add the chickpeas
  4. In a separate bowl, mix the tahini with the citrus juices until the texture become homogenous
  5. Add the tahini mixture to the onions and chickpeas to cook on medium fire, and stirring with a wooden spoon until the oil breaks at the surface
  6. Once the mixture starts to boil, add the kebbeh to cook for 10 mns (15 mns if the kebbeh is frozen)
  7. Add salt and pepper to taste
  8. Serve hot with rice pilaf on the side


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